Directions

In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Most Helpful Positive Review

Mar 23, 2009

this recipe is tasty and easy a few suggestions though I grated all of the zest off of a whole lemon and added the juice from the lemon aswell I also added more milk I found the batter to thick, once I had the batter in the muffin trays sprinkled zest on the tops this made these muffins sweet and wonderfully lemony. My husband says they are to die for lol I have to say I agree.

Most Helpful Critical Review

Jan 18, 2004

This is a good basic muffin mix but it is too dry and definitely not lemony enough. I suggest adding 1 Tbs of fresh lemon juice to the batter and then glazing the muffins with a mixture of lemon juice and powdered sugar while they are hot. Poking the tops of the muffins with a fork first will allow the glaze to soak in better.

Based on suggestions of the other reviewers, I modified this recipe a bit. I added the zest of 2 lemons to the batter as well as the juice of one of the lemons. I also substituted the oil for unsweetened applesauce and replaced the white sugar with an equal amount of Splenda. Lastly, I added about 1 cup of blueberries to the batter just before baking. The flavour of the muffins wasn't bad, and certainly not overly lemony...but the end result was a very chewy muffin that stuck to the paper liner. Not a bad start - but this recipe still requires more tweaking in my opinion.

My first reaction to these muffins- Bisquick! They resemble Bisquick bicuits in taste and texture. The lemon flavor is very faint. I followed other reviewers advice and made a lemon glaze that I added as soon as they came out of the oven. The glaze helped immensely. I think next time I make these muffins I will add another Tbsp lemon zest and cut back on the baking powder.

I took the recommendations from the other reviews. I added another 1/4 cup of milk, 2 tbs of lemon juice, and also sprinkled lemon zest over the tops before putting them in the oven. I baked my muffins for 17 minutes, and they came out great.
--I made this recipe a second time and this time I used the juice from a whole lemon, about 2 tbsp more sugar, and instead of sprinkling the top with lemon zest I sprinkled it with a thin layer of sugar before baking. The sugar on top gave it a more crisp and slightly sweet top and the extra lemon gave it a fuller lemon flavor. I thought the second batch was twice as good as the first and this is how I will make them from now on!

I am 7 years old and my family and I really liked this recipe.
We added 1 tsp vanilla extract, lemon juice and lemon zest from a lemon. I would recommend this to anyone who loves baking, but advise them to make the same changes, it makes a difference.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.